Baristas, selected by coffee-enthusiast Susie Theodorou.
The credit for inventing Cappuccino is given to the Capuchin order of friars – fact or myth, who knows? The friars’ long pointed cowls certainly resemble a perfectly finished Cappuccino: heaps of froth sitting on the nutty coloured Espresso crema, the base of the froth stained with a rich dark, coffee ring. It could be true! All I can say is I’m glad someone did invent it. According to the Italians, Cappuccino is a breakfast to mid-morning drink, with 12 noon as cut off time. That seems to be one of the only limitations though, seeing as there are a few interesting Italian variations of the Cappuccino. One may find a Cappuccino Chiaro – a lighter in strength Cappuccino with less Espresso than the traditional one-third dose and two-thirds steamed frothed milk. Cappuccino Scuro, meanwhile, is a dark Cappuccino made with a doppio (double Espresso) and onethird steamed frothed milk; it’s not a Macchiato, which only requires a spoonful of dry foam. You will also find a Caffè con panna, an Espresso with a dollop of steamed frothed cream. It’s quite amazing how one can really taste the difference between a good and a bad Cappuccino by the frothing of the milk. Even after the tenth Cappuccino in one day, I could tell from the first sip whether it was going to be a good or bad one. Tight air bubbles sat on the surface of the cup, with a little of the nutty coffee colour just rising to the surface. On sipping, the milk, froth and Espresso were one and the Espresso on the bottom was filtered through a thick, smooth texture with just the correct amount of aroma coming through with each mouthful. Now, in hindsight, and as the experienced Cappuccino taster that I am, I have discovered that the big milky air bubbles and froth let the coffee come through in a watery state. If too much steam (actually water from the steam) is released into the milk, it will not only scorch the milk but also make it too watery, thus creating these large air bubbles – not what one needs for the perfect Cappuccino. On drinking a Cappuccino with large air bubbles, you will notice that the milk and coffee are almost separate, with two taste sensations instead of one. I selected a variety of cafés to test the Cappuccinos, including four places that I have sub-consciously returned to over and over again during my 5-year stay in New York City. On this particular day, I chose a seat which had a good clear view of the Barista in action every time. The Espresso was made first. Then cold milk was sloshed into a metal pitcher and the steaming spout immersed in the milk. I could hear a loud frothing noise and within seconds this rumble turned into a dull hum and there was a turning of the steam valve (thereby reducing the level at which it entered the milk). After that the pitcher was tilted or moved up and down.

In the mix. To celebrate the launch of the Aeroccino, Nespresso serves you the
story of the perfect Cappuccino. Sweetened with tips from some of New York’s best

of Cappuccino & Latte Macchiato


New Nespresso Aeroccino

Being compact in size, cordless and boasting a stainless steel finish, the Aeroccino stands out amongst other small kitchen appliances. This convenient device for preparing rich milk froth and hot milk features two dedicated whisks for each requirement, one of which is fixed under the lid. Simplicity is key: Fix the appropriate whisk to the inside of the jug, fill it with fresh cold milk (ideally 8°C) up to the mark and press the button. It’s ready as soon as the back-lit button turns off! That’s it. Always ready, the Aeroccino can be used at the same time as making coffee: One Cappuccino cup or one Latte Macchiato glass are both ready in 1 minute – always to the desired temperature of between 75 – 85°C at the push of only one button. You can prepare three cycles in a row without waiting and, if need be, easily change the whisks in-between. The heating and/ or frothing process is started and stopped by pressing the same button. This smart device is very quiet in use and easily cleaned. We’ve saved the best for last: To order an Aeroccino simply turn to the mail order section on page 76.


It comes with two attachments: a frothing whisk for heating and frothing milk for Cappuccinos and a non-frothing whisk just to heat milk for Caffelattes. Reaz Islam. 100 ml whole milk. 70% cocoa). Reiban and Mota.” They were quick to add that you do have to spoon foam on to a Macchiato or a dry Cappuccino. the Cafetière-style milk frother and the steaming device on my coffee machine. Feel the side of the pitcher to make sure the temperature is not too hot”.” “Listen to the rumble of the milk and as it lowers in pitch. So you can now be a real Barista in the comfort of your own home by simply relying on the “automatic sense” of the Aeroccino and your tried and trusted Nespresso machine. 30 ml light cream (single). I have never seen a single temperature gauge on any of the pitchers of any of my four favourite cafés. Serve. it means the milk is only foamed on top. Molly Pryor sometimes opts for a skimmed milk Cappuccino simply because she desires that particular.e. Add the milk and evaporated condensed milk to the Aeroccino fitted with the heating device. The pitcher was given a quick tap or two. grated chocolate Method: Break the chocolate into 2-3 pieces and place in an Espresso cup. 1 capsule of Roma or Decaffeinato Intenso (40 ml). This will send the milk swirling in a circular motion.” The popularity of Espresso cuisine has brought about many clever innovations to help heat and froth milk at home. 30 ml whole milk. Baristas worth their weight in gold use their senses rather than temperature gauges. It was the perfect Cappuccino. It is a simple steel pitcher that resembles a large insulated coffee mug and sits on an electrical base for energy.” None of the Baristas have attended a coffee-making course. a Barista for 5 years at Ino in the West Village. stated: “If you have to spoon the foam on to a Cappuccino it’s a sign of badly foamed milk. 1/2 teaspoon vanilla bean paste or seeds from 1/2 vanilla pod Method: Make the Espresso. who pride themselves on the coffee they serve. Serve. Pour the milk into a tall heatproof glass and pour the Espresso down one side of the glass: it will slowly slide down.” he claims. Drop a large spoonful of froth over the Espresso then sprinkle with grated chocolate to serve. 1-2 tablespoons evaporated sweetened condensed milk Method: Prepare the Vivalto in a Cappuccino cup or tall thin mug. Sambuca or Grappa then topped with a spoonful of enriched froth – a perfect way to end dinner. And now the Aeroccino heats and froths as little or as much milk as you may need. No extra sweetener is needed! As tasty as any dessert – just remember to serve with a spoon to scoop out the delicious melted chocolate in the cup! 15 g dark chocolate (min. cut back on the steam and tilt the pitcher at an angle to the spout in the milk. Finally. 45 . a Barista at Grace’s food market. Add the liqueur to the prepared Espresso and top with a heaping spoonful of froth. 1 capsule of Ristretto or Decaffeinato Intenso (20 ml. said: “you just cannot froth soymilk. 1 capsule of Vivalto (110 ml). Skimmed milk can be frothed well but will give a lighter textured froth. I also tasted skimmed and soymilk Cappuccinos and enquired about them. However. they all learned their trade on the job from the owners of these establishments. a half-filled Espresso cup). Vanilla Latte Macchiato Corretto Macchiato “Corrected” with a dash of Amaretto. A good drink for mid-morning or bedtime – decaffeinated may be called for here.The temperature of the milk was felt by touching the side of the pitcher. in pillows. 1 capsule of Livanto or Decaffeinato Intenso (40 ml). Serve. The spout was out of the milk and wiped with a clean cloth. Pour the milk over the coffee. lighter texture. a Barista for about 6 years. Add the light cream to the Aeroccino fitted with the frothing device. I’m an enthusiastic Cappuccino maker at home – switching between the Aerolatte (the battery operated wand). they all agree on around 60– 65 °C (140–150 °F). 1/2 to 1 teaspoon liqueur Method: Prepare the Espresso in a small Espresso glass. Dispense the Espresso directly over the chocolate. In contrast to some other methods. both long serving Baristas at Terramare Café on the Upper East-side. explains Joe Rondinone. exclusively developed by Susie Theodorou. the Barista’s hand almost shaking out the milk and froth from the pitcher making it land gently. staining the milk with coffee. Coffee Recipes Get creative with your Aeroccino and try out these delicious milky and frothy coffee variations. Put the milk and vanilla seeds or paste into the Aeroccino fitted with the frothing device. Cover and heat. There was no pouring of milk first and then spooning fake froth on top of the Espresso. no corners or burnt caramelised milk anywhere. Molly Pryor. close and heat. evenly distributing the tiny bubbles in it. they all agree that one does need to be using an excellent machine and only using good coffee goes without saying! They all care for their coffee machines with pride. Froth the milk in the Aeroccino fitted with the frothing device. Then the milk was immediately poured on to the Espresso. adds: “If you need to spoon foam. who makes coffees in a small coffee bean store and café in Soho. After Dinner Mocha Macchiato Cuban-style Café con leche A great Winter breakfast served with toast. the milk does not spill everywhere nor do foam and steam come flying out the pitcher. its all air and no texture. All this took seconds. Miguel Reiban and Augusin Mota. from Terramare. It also cleans very easily. “I steam and froth at least 24 litres of 44 milk a day. Good news indeed. no longer thinks about how to froth milk perfectly: “I can froth milk with my eyes shut. When asked about which temperature the milk needs to be frothed to. i. 75 ml whole or skimmed milk.

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